Sweet Potato Hash

My Daughter and I- Sweet Potato Hash

Jordan found this recipe on one of her favorite blogs, A Beautiful Mess and we decided to try it. We made it for dinner, because we love breakfast for dinner and it was quick and easy and very delicious!

I adjusted the recipe a bit, mostly for quantity, and we all loved it- I’ve made it several times already. The recipe says you don’t need to peel the sweet potatoes and I agree. I’ve tried it both ways and it’s just not worth the time to peel them, they soften up enough while cooking.

My Daughter and I- Sweet Potato Hash 1

Sweet Potato Hash

3-4 sweet potatoes, cut into cubes

1-2 tablespoons minced garlic

6-8 pieces of bacon, cut into pieces

1 onion, chopped

Salt and pepper

Italian seasoning


The first thing you’re going to do is quarter up the bacon slices and throw them into the heated pan. Let them sizzle and cook and smell up your place real good. While the bacon is doing its thing, you can chop the sweet potato down to bite size pieces. When the bacon is cooked through (not all the way crispy yet) drain the grease if there is too much. You want to have a few tablespoons left in the pan. If you’d prefer, you can drain the bacon grease and add some other oil. Toss in the sweet potatoes and cover.

At this point, cut up the onion and garlic and add to the pan.I like the potatoes to cook till they brown, which can take about 15-20 minutes. It depends on how many potatoes you used/heat/pan. Add in the seasonings and stir. The recipe calls for fresh rosemary, which would be good too. Let this cook for a couple minutes. While you’re finishing the rest of the meal.

In a separate pan, you can get your eggs going, so everything is ready at once.


Recipe modified from A Beautiful Mess


Cindy & Jordan


Chorizo Breakfast Pie

My Daughter and I- Chorizo Breakfast Pie

I love making egg dishes for dinner. Our chickens hadn’t been laying for a bit, but now they are in full production again so we are back to having breakfast for dinner! I found this recipe on Betty Crocker and knew I had to try it. We love chorizot- it’s a spicy Mexican sausage that adds tons of flavor to eggs. This recipe was super fast and my family loved it.

My Daughter and I- Chorizo Breakfast Pie 1

Chorizo Breakfast Pie 

1 pound chorizo sausage
1 small yellow onion, diced
2 cloves garlic, finely chopped
1 can (15 oz) black beans, drained, rinsed
2 cups shredded Monterey Jack cheese (8 oz)
3/4 cup Original Bisquick™ mix
1 1/2 cups milk
4 eggs
1 tablespoon chopped fresh cilantro, optional

Heat oven to 400°F.

In 10-inch cast-iron skillet, cook chorizo, onion and garlic over medium-high heat, stirring occasionally, until chorizo is cooked and onion is tender. Sprinkle about 1/2 the can of black beans into the skillet and 1 cup of cheese and stir together with the chorizo. In a medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with remaining 1 cup cheese and the rest of the black beans.

Bake for 25 to 30 minutes or until knife inserted in center comes out clean.

Cool 5 minutes. Top with chopped cilantro if desired. We served ours with salad, fruit and warmed tortillas.

Make-Ahead Directions: Make as directed up until ready to bake. Cover and refrigerate up to 12 hours. Uncover, and bake as directed.